Roasted Carrot Soup

Ingredients

  • 1.5-2 kg of carrots, washed and cut thin but peel on

  • 1 onion, rough cut

  • 3-5 cloves garlic, rough cut

  • 3-4 cups chicken broth

  • 1/2 stick butter

  • 1 small can tomatoes (or fresh)

  • heavy cream

  • cumin and coreander

Directions

  1. Set oven to 375. Roast the carrots, onions, and garlic with oil and salt and pepper for at least 30 minutes.

  2. Add everything except the cream to a soup pot and simmer. Reserve some of the water/broth to make sure it fits in the blender.

  3. Hit it with the blender to make as smooth as possible. Add liquid and cream. Season with salt.